Ingredients
| 1 | large eggplant, cubed | |
| 16 oz | Pastene Organic Italian Mafaldine | |
| 2 Tbsp | Pastene Minced Garlic | |
| 1 | 14 oz can Pastene Small Whole Cherry Tomatoes, drained | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil or Pastene Garlic Oil | |
| 5-7 | fresh basil leaves, plus more to garnish | |
| salt and pepper to taste | ||
| Pastene Pure Olive Oil, for frying | ||
| Pastene Grated Parmesan Cheese, for serving |
Directions
- Rinse eggplant and pat dry. Sprinkle with salt and let stand for 10 minutes.
- Heat olive oil in a skillet over medium heat. Cook garlic until soft but not brown. Add tomatoes, basil, salt and pepper to taste. Simmer for 12 to 15 minutes.
- Cook pasta in a large pot of heavily salted boiling water until al dente. Drain and set aside.
- Heat a thin layer of oil in a second skillet over medium-high heat. Fry eggplant cubes until brown and crisp on both sides, adding more oil if necessary.
- Combine sauce with eggplant and pasta. Sprinkle with parmesan, add basil for garnish and serve immediately.
